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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 100 Badam-Bura (Shaker-Bura) → No. 100 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 100 Badam-Bura (Shaker-Bura) No. 100

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 942.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 432.27 369.59 1.09 4.71 1.59 6.87 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 209.68 77.58 30.33 63.60 —/3.13 —/6.56 
Granulated sugar99.85193.56 193.27 —   —   99.75 193.08 
Dried chopped almond kernel96.0 193.46 185.72 53.70 103.89 6.00 11.61 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 56.47 47.44 82.50 46.59 —/0.80 —/0.45 
Sign up99.8524.14 24.10 —   —   99.80 24.09 
Cardamom100.0 1.60 1.60 —   —   —   —   
Total899.31 23.21 218.79 25.48 240.21 
Output in finished product91.0 857.95 22.1  208.73 24.3  229.16 
Mass fraction by dry matter857.95 24.3  208.73 26.7  229.16 
To the aqueous phase73.0  
List of recipes

Recipe on No. 100 Badam-Bura (Shaker-Bura) contained in handbooks:

calculations, forms, documents: